Tamagoyaki or ηεηΌγ in Japanese or we called Japanese Omelet Rolls. This side dish menu is require a technique to make the roll come out perfectly. I have been practicing for quite a while and that is how the picture look, what do you think?
Tamagoyaki is Japanese side dish menu and it can be in a bento box or on a regular side dish or can serve as a main dish with grated daikon on the side and it will be service with other main dish such as eel fish teriyaki over the rice or called “donburi”.
However, there is a Japanese rectangle pan style that design to use for preparing this Tamagoyaki and this pan will help make this egg roll even easier for the beginner. If you don’t have one just use the regular sauce pan. When I first start make this side dish, I didn’t have a special pan for it. I use the regular sauce pan and I use the smallest pan I can have in my cabinet. The small sauce pan help me make the roll easier than using a large sauce pan.
Menu Ingredients Makes for 6 – 8 slices of Tamagoyaki
Tamagoyaki Ingredients
- 3 Large Eggs
- 2 tablespoons of Mirin
- Pinch of Salt
- 2 tablespoon of vegetable oil
- Grated Daikon for garnish
Tamagoyaki Preparation
- Mixing all ingredients in a medium side mixing bowl with egg, mirin, and salt.
- Mixing all well until everything all corporate.
- In a medium side sauce pan, added a little bit of vegetable oil at medium high heat and wait until the oil get heat for around a minute.
- Poured 1/4 of the batter at a time into the sauce pan and move the pan to make the egg all even and let it sit to cook for about 30 second.
- Then start to using long chopstick rolling from top to bottom and leave the bottom out for a little bit then pour another 1/4 of the batter into the sauce and repeat until all finish the batter.
- Transfer to the serving plate and using a knife cut 3/4 inch per slice and serving with grated daikon on the side.
